Might as well throw one more cookie on just for good measure, right? My mom gave me this recipe Oreo Truffles as a “quick and easy” for a holiday party I had last week. Since then I’ve noticed similar ones here and there on the blogosphere so some of you may already be making and loving these, but because they were new to me I thought I would share anyways.
They truly were easy and turned out looking fancier than they are. Despite my scolding, my cookies-and-cream-aholic husband couldn’t get enough. In fact, he told me I should start making 20% more of every cookie when I have a party just so that he can steal some…um, 20% more, honey? Does he think I’m a mathematician? Silly…
Candy Cane Oreo Truffles
1 1/2 pkg reduced fat cream cheese, room temp
1 pkg Oreos
1 tsp vanilla extract
1 brick of vanilla almond bark
10-12 mini candy canes, crushed
Use a food processor to finely crush Oreos. Transfer to a stand mixer and mix in cream cheese and vanilla.
Roll dough into small 1 inch balls and place on a parchment lined cookie sheet. Refrigerate for one hour. Meanwhile, crush up candy canes in the food processor or with a meat mallet.
After dough balls are firm, remove from the fridge. Melt almond bark in the microwave according to package instructions, reheating as necessary if bark begins to get too thick. Use a spoon to gently roll balls in the bark until they are covered, then transfer each ball onto a parchment lined baking sheet.